Chicken, potato and sweet corn soup

Early childhood services OSHC

A classic winter warmer to nourish little bellies.

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EF Egg free DF Dairy free Main meal

Ingredients

Olive oil - 1 tablespoon

Brown onion, diced - 200g (1 med-large)

Garlic, crushed - 20g (4 cloves)

Chicken thigh, skin off, fine dice - 600g

Potato, peeled, diced - 800g

Chicken stock, salt reduced - 3L

Corn kernels, frozen - 650g

Parsley, chopped - ¼ bunch

Optional – pepper - 1 teaspoon

Olive oil - 2.5 tablespoons (50ml)

Brown onion, diced - 500g (3 medium)

Garlic, crushed - 45g (10 cloves)

Chicken thigh, skin off, fine dice - 1.5kg

Potato, peeled, diced - 2kg

Chicken stock, salt reduced - 7L

Corn kernels, frozen - 1.5kg

Parsley, chopped - ½ bunch

Optional – pepper - ¾ tablespoon

Olive oil - 5 tablespoons (100ml)

Brown onion, diced - 1kg (5 large)

Garlic, crushed - 90g (20 cloves)

Chicken thigh, skin off, fine dice - 3kg

Potato, peeled, diced - 4kg

Chicken stock, salt reduced - 14L

Corn kernels, frozen - 3kg

Parsley, chopped - 1 bunch

Optional – pepper - 15g

Method

Heat oil in a large pot, add onion and garlic sweat off for 5 minutes.
Add chicken thigh meat and cook off for 5-10 minutes, add potato and cook for a further 5 minutes, stirring often.
Add chicken stock and pepper, bring to the boil, turn down to a simmer and cook for 35-45 minutes.
Add the corn kernels and parsley to the soup, cook for another 10 minutes.
Enjoy!

This recipe has been sourced from the Western District Health Service GREEN recipe booklet. The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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